Roasted Vegetables

By devogirl

Ingredients

• 2 white potatoes, cut into 1- to 2-inch chunks
• 2 sweet potatoes, cut into 1- to 2-inch chunks
• 2 carrots, peeled and cut into 1-inch chunks
• 1 onion, cut into wedges
• 1 zucchini, cut into 1-inch chunks
• 12 ounces mushrooms, sliced
• 2 red bell peppers, seeded and cut into 1-inch chunks
• 7 ounces extra-firm tofu, cubed
• Marinade
• 1/4 cup low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup
• 1 teaspoon molasses
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 2 teaspoons finely grated ginger
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced

Preparation

Step 1

1. Preheat oven to 375 degrees F.
2. Place the cut vegetables and tofu into a 9 x 13 inch casserole pan.
3. For the marinade, whisk together the soy sauce, vinegar, maple syrup, molasses, dried seasonings, ginger, garlic, and jalapeno in a bowl.
4. Pour the marinade over the vegetables in the pan and toss thoroughly with your hands. Cover with tinfoil and bake until the potatoes are tender, about 40 minutes.
5. Uncover and bake for another 15 minutes, until slightly browned on top.

Yields: 4-6 servings
Prep Time: 20-25 minutes Cook Time: 1 hour